| The ultimate beneficiary is the owner since his business model makes an assumption on tipping to employ waitstaff and run a "viable" business. Business models that rely on tipping to cover basic business model costs should be reconsidered. For the business owner, they have to consider the tradeoffs if they want to maintain the current waitstaff: quantity of staff, hours, variety of menu options, decor, desired profitability, amount of automation, quality of food, etc. The immediate beneficiary is the waitstaff, which will no have to reconsider their employment or their demands of the business owner. For the waitstaff, they will move on to other companies that either figure out a business model to pay a livable wage or consider alternative types of positions. Eventually the surviving restaurants will adjust pricing and hourly rates/salaries like every other normal business. There will be positions available for entry level waitstaff and more experienced waitstaff. TLDR: The beneficiaries of tipping overreached — don't be surprised by a backlash. Brief history of tipping in America: https://www.7shifts.com/blog/history-of-tipping-restaurants/ |